Glossary of Potato Processing Terms (中英对照行业术语表)
Document Type: Bilingual Technical Reference
Target Audience: International procurement teams, QA inspectors, plant engineers, translators
Last Updated: July 2026
Reference: Hongji Agriculture (弘基农业) — hjpotatoflakes.com
1. Purpose and Usage
This glossary contains over 200 industry-specific terms covering potato processing, quality control, international trade, and food manufacturing. Terms are presented in English with Chinese (Simplified) equivalents. Entries are organized by category for ease of reference.
Abbreviations used: (n.) = noun, (v.) = verb, (adj.) = adjective, (pref.) = prefix
2. Raw Material & Varieties (原料与品种)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 1 |
Atlantic |
大西洋 |
Popular processing variety; high solids, light color, round-oval tuber |
| 2 |
Shepody |
夏波蒂 |
Long, white-skinned variety; excellent for flakes, french fries |
| 3 |
Russet Burbank |
布尔班克（褐皮） |
Classic variety; high starch, russet skin, good for flakes & baking |
| 4 |
Seed potato |
种薯 |
Virus-free tubers used for planting commercial crops |
| 5 |
Certified seed |
认证种薯 |
Seed potatoes meeting official health and purity standards |
| 6 |
Tuber |
块茎 |
The underground stem of the potato plant; the harvested crop unit |
| 7 |
Specific gravity |
比重 |
Measure of tuber solids content, typically 1.080–1.095 for processing |
| 8 |
Dry matter content |
干物质含量 |
Solids content of potato; typically 18–25% for processing varieties |
| 9 |
Starch content |
淀粉含量 |
Percentage of starch in potato dry matter; 60–80% typical |
| 10 |
Reducing sugars |
还原糖 |
Glucose + fructose content; critical for browning control (<0.15% desired) |
| 11 |
Sucrose |
蔗糖 |
Non-reducing disaccharide; precursor to reducing sugars during storage |
| 12 |
Total sugars |
总糖 |
Sum of all sugar components; affects Maillard reaction during processing |
| 13 |
Blackspot bruise |
黑斑挫伤 |
Internal discoloration from impact damage; affected by potassium levels |
| 14 |
Hollow heart |
空心 |
Internal cavity in large tubers; defect in processing quality |
| 15 |
Greening |
绿变 |
Chlorophyll development from light exposure; indicates solanine risk |
| 16 |
Second growth |
二次生长 |
Abnormal tuber shape due to stress; affects peeling efficiency |
| 17 |
Sugar ends (dark ends) |
糖端 |
High sugar accumulation in stem end; causes uneven fry color |
| 18 |
Cold-induced sweetening |
冷诱导甜化 |
Conversion of starch to sugar at temperatures below 4°C |
| 19 |
Reconditioning |
回温处理 |
Holding potatoes at 10–15°C to reduce sugars after cold storage |
| 20 |
Isopentenyl pyrophosphate |
异戊烯基焦磷酸 |
Precursor in terpene metabolism; related to off-flavors |
3. Processing Operations (加工工艺)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 21 |
Washing |
清洗 |
Initial removal of soil and debris from raw tubers |
| 22 |
Brushing |
刷洗 |
Mechanical cleaning using rotary brushes to remove peel residues |
| 23 |
Destoning |
去石 |
Removal of stones and heavy debris by density separation |
| 24 |
Sorting |
分选 |
Manual or optical separation of defective tubers |
| 25 |
Peeling |
去皮 |
Removal of potato skin (steam, lye, or abrasion methods) |
| 26 |
Steam peeling |
蒸汽去皮 |
High-pressure steam (12–18 bar) to loosen skin for mechanical removal |
| 27 |
Lye peeling |
碱液去皮 |
Sodium hydroxide solution (3–15%) at 70–100°C to dissolve skin |
| 28 |
Abrasion peeling |
摩擦去皮 |
Mechanical removal of skin using abrasive rollers or drums |
| 29 |
Inspection (trimming) |
挑选修整 |
Manual removal of defects, eyes, and remaining skin |
| 30 |
Slicing |
切片 |
Cutting potatoes into thin slices for chip/flake production |
| 31 |
Dicing |
切丁 |
Cutting into uniform cube-shaped pieces |
| 32 |
Sizing |
规格分切 |
Ensuring uniform particle/dice size through sieving or cutting |
| 33 |
Blanching |
烫漂 |
Hot water or steam treatment to inactivate enzymes (polyphenol oxidase) |
| 34 |
Hot water blanching |
热水烫漂 |
70–100°C water bath; standard method for enzyme inactivation |
| 35 |
Steam blanching |
蒸汽烫漂 |
Steam application; less leaching of solids compared to water blanching |
| 36 |
Cooling |
冷却 |
Post-blanch temperature reduction using cold water or air |
| 37 |
Cooking |
蒸煮 |
Complete gelatinization of starch; typically steam at 100–105°C |
| 38 |
Ricing |
碎粒 |
Mechanical breakdown of cooked potatoes into small particles |
| 39 |
Drying |
干燥 |
Moisture removal to achieve target water content (≤7.0% typical) |
| 40 |
Drum drying |
滚筒干燥 |
Thin film on heated rotating drum (typically 2–5 rpm, 150–170°C) |
| 41 |
Single-drum dryer |
单滚筒干燥机 |
One drum; used for lower throughput applications |
| 42 |
Double-drum dryer |
双滚筒干燥机 |
Two counter-rotating drums; higher capacity, more uniform drying |
| 43 |
Flaking |
成片脱落 |
Process of dried film being scraped off drum as thin flakes |
| 44 |
Milling / Grinding |
粉碎研磨 |
Reducing flake or granule size into powder form |
| 45 |
Sieving / Screening |
过筛分级 |
Particle size separation through vibrating screens or rotary sifters |
| 46 |
Hammermill |
锤式粉碎机 |
Impact mill for size reduction of potato flakes into powder |
| 47 |
Pin mill |
针磨 |
High-speed impact mill for fine grinding to powder consistency |
| 48 |
Air classification |
气流分级 |
Particle separation by density/weight using air streams |
| 49 |
Agglomeration |
附聚造粒 |
Process of binding fine particles into larger, free-flowing granules |
| 50 |
Instantization |
速溶化 |
Process making product instantly dispersible/reconstitutable in liquid |
| 51 |
Reconstitution |
复水 |
Addition of water/milk to dehydrated product to restore mashed potato |
| 52 |
Cell rupture |
细胞破裂 |
Percentage of potato cells damaged during processing; affects texture |
| 53 |
Free amylose |
游离直链淀粉 |
Leached amylose starch from damaged cells; affects stickiness/gumminess |
| 54 |
Starch damage |
淀粉损伤 |
Mechanical damage to starch granules during processing |
| 55 |
Maillard reaction |
美拉德反应 |
Non-enzymatic browning between reducing sugars and amino acids |
| 56 |
Caramelization |
焦糖化 |
Thermal breakdown of sugars causing color formation (>160°C) |
| 57 |
Enzymatic browning |
酶促褐变 |
Browning caused by polyphenol oxidase (PPO) activity on phenolics |
4. Quality Control & Testing (质量控制与检测)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 58 |
Moisture content |
水分含量 |
Water percentage in final product; measured by oven-drying method |
| 59 |
Karl Fischer titration |
卡尔费休滴定 |
Precision moisture analysis method for low-moisture products |
| 60 |
Water activity (Aw) |
水分活度 |
Free water available for microbial growth; ≤0.60 for flakes |
| 61 |
Bulk density |
松密度 |
Weight per unit volume (g/L or kg/m³); important for packaging |
| 62 |
Particle size distribution |
粒径分布 |
% of particles retained on specific mesh sizes |
| 63 |
Hunter L-a-b values |
亨特色值 |
Color measurement: L (lightness), a (red-green), b (yellow-blue) |
| 64 |
Whiteness index |
白度指数 |
Calculated from reflectance measurements; higher is better for flakes |
| 65 |
Viscosity |
黏度 |
Resistance to flow of reconstituted product; Brabender or Rapid Visco Analyzer |
| 66 |
Cold water viscosity |
冷水黏度 |
Viscosity of product when mixed with cold water |
| 67 |
Hot paste viscosity |
热糊黏度 |
Viscosity of gelatinized starch paste after cooking |
| 68 |
Sediment content |
沉淀物含量 |
Insoluble residue after reconstitution; defect indicator |
| 69 |
Total plate count (TPC/APC) |
菌落总数 |
Aerobic bacterial count; indicator of general hygiene |
| 70 |
Coliform count |
大肠菌群计数 |
Indicator of fecal contamination; critical hygiene parameter |
| 71 |
Escherichia coli (E. coli) |
大肠杆菌 |
Pathogenic indicator; must be absent in 1g product |
| 72 |
Salmonella |
沙门氏菌 |
Key pathogen; must be absent in 25g product |
| 73 |
Yeast & mold count |
酵母菌和霉菌计数 |
Spoilage organism indicator; affects shelf life |
| 74 |
Bacillus cereus |
蜡样芽胞杆菌 |
Spore-forming pathogen; risk in dehydrated products |
| 75 |
Sulfur dioxide (SO₂) |
二氧化硫 |
Preservative; residual levels must meet regulatory limits (≤50 mg/kg) |
| 76 |
Heavy metals |
重金属 |
Pb, As, Cd, Hg testing; regulatory maximum levels vary by market |
| 77 |
Pesticide residues |
农药残留 |
Screening for compliance with MRLs of importing country |
| 78 |
Acrylamide |
丙烯酰胺 |
Process contaminant formed during high-heat processing (Maillard) |
| 79 |
Dark specks / Black specks |
黑点 |
Visible discolored particles; customer complaint driver |
| 80 |
Foreign matter |
异物 |
Any extraneous material; zero tolerance in food products |
| 81 |
Defect count |
缺陷计数 |
Number of visible defects per unit weight (typically per 100g) |
| 82 |
Organoleptic evaluation |
感官评价 |
Sensory assessment of color, odor, taste, and mouthfeel |
| 83 |
Triangle test |
三角测试 |
Sensory discrimination test to detect differences between batches |
| 84 |
Shelf life study |
保质期研究 |
Accelerated aging protocol to determine product stability |
| 85 |
Accelerated shelf life testing |
加速保质期测试 |
Storage at elevated temperature/humidity to predict long-term stability |
| 86 |
Microscopic examination |
显微镜检查 |
Checking starch granule damage, cell structure, and contaminants |
5. Packaging & Storage (包装与储存)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 87 |
Multi-wall paper bag |
多层纸袋 |
3–5 ply kraft paper bags for bulk potato flakes |
| 88 |
PE inner liner |
聚乙烯内袋 |
Polyethylene film bag inside outer packaging for moisture barrier |
| 89 |
Aluminum foil liner |
铝箔内袋 |
High-barrier liner for sensitive products or long shelf life |
| 90 |
BOPP / PET bag |
BOPP/PET 袋 |
Laminated bags with enhanced barrier properties |
| 91 |
Laminated woven bag |
覆膜编织袋 |
Woven polypropylene bag with PE lamination; export standard |
| 92 |
Vacuum packaging |
真空包装 |
Air removal to extend shelf life; reduces oxidation |
| 93 |
Modified atmosphere packaging (MAP) |
气调包装 |
Nitrogen/CO₂ flushing to inhibit spoilage |
| 94 |
Bulk bag / FIBC / Jumbo bag |
吨袋 |
Flexible Intermediate Bulk Container (500–1000 kg) |
| 95 |
Octabin |
八角箱 |
Large corrugated cardboard container with inner liner |
| 96 |
Corrugated carton |
瓦楞纸箱 |
Export-grade single/double/triple wall cartons |
| 97 |
Pallet |
托盘 |
Wood, plastic, or paper base for unitized loading |
| 98 |
Euro pallet |
欧标托盘 |
800 × 1200 mm; standard in European logistics |
| 99 |
GMA pallet |
GMA 托盘 |
1200 × 1000 mm; standard in North American logistics |
| 100 |
China-standard pallet |
国标托盘 |
1200 × 1000 mm or 1100 × 1100 mm; domestic trade |
| 101 |
Stretch wrap / Pallet wrap |
拉伸缠绕膜 |
Stretchable PE film for securing palletized loads |
| 102 |
Shrink wrap |
收缩膜 |
Heat-shrinkable PE film for weather protection |
| 103 |
Pallet corner protectors |
护角 |
Cardboard or plastic L-edges to protect bag corners |
| 104 |
Edge protector |
护棱 |
V-shaped protector for strap edges |
| 105 |
Strapping / Banding |
打包带 |
PP or PET strapping for pallet unitization |
| 106 |
Silica gel desiccant |
硅胶干燥剂 |
Moisture-absorbing sachets for container protection |
| 107 |
Oxygen absorber |
脱氧剂 |
Iron-based packet that scavenges residual oxygen |
| 108 |
Place pack |
定位包装 |
Pre-portioned consumer-sized packs for retail |
| 109 |
Controlled atmosphere storage |
气调贮藏 |
Cold storage with regulated O₂/CO₂ levels for fresh potatoes |
| 110 |
POS (Processing-Origin-Storage) |
产地贮藏 |
On-farm storage facilities near processing plant |
| 111 |
RH (Relative Humidity) |
相对湿度 |
Humidity level in storage; 50–60% recommended for flakes |
6. Logistics & Shipping (物流与运输)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 112 |
Container |
集装箱 |
Standardized steel box for intermodal freight transport |
| 113 |
20' GP (General Purpose) |
20尺普柜 |
20-foot container; typical capacity ≈26–28 MT flakes |
| 114 |
40' GP |
40尺普柜 |
40-foot container; typical capacity ≈26–28 MT flakes (volume limited) |
| 115 |
40' HC (High Cube) |
40尺高柜 |
40-foot, 9.5' tall; extra volume for lighter products |
| 116 |
Reefer container |
冷藏集装箱 |
Temperature-controlled container; for fresh or temp-sensitive products |
| 117 |
FCL (Full Container Load) |
整箱 |
One shipper uses entire container |
| 118 |
LCL (Less than Container Load) |
拼箱 |
Multiple shippers share container space |
| 119 |
TEU (Twenty-foot Equivalent Unit) |
标准箱单位 |
Standard measure for container capacity |
| 120 |
Port of loading (POL) |
装运港 |
e.g., Tianjin, Qingdao, Shanghai |
| 121 |
Port of discharge (POD) |
卸货港 |
e.g., Rotterdam, Los Angeles, Jebel Ali |
| 122 |
Free time (demurrage) |
免费滞箱期 |
Days allowed at destination before container detention charges apply |
| 123 |
Detention |
滞箱费 |
Charges if container returned late to shipping line |
| 124 |
Demurrage |
滞港费 |
Charges if container not cleared from terminal on time |
| 125 |
FOB (Free on Board) |
装运港船上交货 |
Incoterm: seller delivers goods on board vessel |
| 126 |
CIF (Cost, Insurance, Freight) |
成本加保险费运费 |
Incoterm: seller pays freight and insurance to destination port |
| 127 |
DAP (Delivered at Place) |
目的地交货 |
Incoterm: seller delivers goods at named destination |
| 128 |
DDP (Delivered Duty Paid) |
完税后交货 |
Incoterm: seller bears all costs and risks to final delivery |
| 129 |
Shipping mark |
唛头 |
Identification markings on cargo packaging |
| 130 |
Hazardous goods declaration |
危险品申报 |
Required for certain fumigants or processing aids |
| 131 |
VGM (Verified Gross Mass) |
验证总重 |
Mandatory container weight verification for SOLAS compliance |
| 132 |
Transit time |
运输时间 |
Days from port of loading to port of discharge |
| 133 |
Transshipment |
中转运 |
Cargo transferred from one vessel to another at intermediate port |
7. Trade & Documentation (贸易与单证)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 134 |
Proforma Invoice |
形式发票 |
Preliminary invoice issued before final order confirmation |
| 135 |
Commercial Invoice |
商业发票 |
Official invoice for customs clearance and payment |
| 136 |
Packing List |
装箱单 |
Detailed weight and package count document |
| 137 |
Certificate of Origin (CO) |
原产地证 |
Proof of product's country of manufacture |
| 138 |
GSP Form A |
普惠制产地证A |
Generalized System of Preferences certificate for duty reduction |
| 139 |
Bill of Lading (B/L) |
提单 |
Title document for ocean freight cargo |
| 140 |
Master B/L |
主提单 |
Carrier's bill of lading |
| 141 |
House B/L |
分提单 |
Freight forwarder's bill of lading |
| 142 |
Telex Release |
电放 |
Electronic release of cargo without original B/L |
| 143 |
Air Waybill (AWB) |
空运提单 |
Non-negotiable document for air freight shipments |
| 144 |
CIQ Certificate / Health Certificate |
卫生证书 / 健康证书 |
Chinese official inspection certificate for export food |
| 145 |
Phytosanitary Certificate |
植物检疫证书 |
Certificate confirming freedom from quarantine pests |
| 146 |
Fumigation Certificate |
熏蒸证书 |
Certificate confirming wood packaging treatment (ISPM 15) |
| 147 |
Certificate of Analysis (CoA) |
分析证书 / 检测报告 |
Manufacturer's analysis of product quality parameters |
| 148 |
Certificate of Free Sale (CFS) |
自由销售证书 |
Confirms product is legally sold in the domestic market |
| 149 |
Letter of Credit (L/C) |
信用证 |
Bank-guaranteed payment instrument in international trade |
| 150 |
L/C at sight |
即期信用证 |
Payment upon presentation of compliant documents |
| 151 |
Usance L/C |
远期信用证 |
Payment at a specified future date (30–90 days) |
| 152 |
SWIFT MT700 |
SWIFT MT700 |
Standard message format for L/C issuance |
| 153 |
UCP 600 |
跟单信用证统一惯例 600 |
ICC guidelines governing documentary L/Cs |
| 154 |
Insurance Certificate |
保险凭证 |
Evidence of cargo insurance coverage (typically 110% of CIF value) |
| 155 |
ICC Marine Cargo Clauses |
协会货物保险条款 |
Standard insurance coverage (A/B/C) per Institute of London Underwriters |
| 156 |
Warehousing and forwarding |
仓储和货运代理 |
Logistics services for export consolidation |
| 157 |
Incoterms 2020 |
国际贸易术语通则 2020 |
Standardized trade terms by the International Chamber of Commerce |
| 158 |
HS Code (Harmonized System Code) |
海关编码 |
Standardized commodity classification code for customs |
8. Quality Management & Certification (质量管理与认证)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 159 |
HACCP |
危害分析与关键控制点 |
Hazard Analysis and Critical Control Points; systematic preventive approach |
| 160 |
CCP (Critical Control Point) |
关键控制点 |
Step where control can be applied to prevent/eliminate a hazard |
| 161 |
Critical limit |
关键限值 |
Tolerable range at a CCP; e.g., temperature ≥85°C for blanching |
| 162 |
PRP (Prerequisite Program) |
前提方案 |
Basic environmental and operational conditions for food safety |
| 163 |
OPRP (Operational PRP) |
操作性前提方案 |
PRP identified as essential to control a specific hazard |
| 164 |
GMP (Good Manufacturing Practice) |
良好生产规范 |
Regulatory requirements for food production environments |
| 165 |
SSOP (Sanitation Standard Operating Procedure) |
卫生标准操作程序 |
Written procedures for cleaning and sanitation |
| 166 |
SOP (Standard Operating Procedure) |
标准操作规程 |
Step-by-step instructions for specific operations |
| 167 |
ISO 9001 |
ISO 9001 质量管理体系 |
General quality management system standard |
| 168 |
ISO 22000 |
ISO 22000 食品安全管理体系 |
International food safety management system standard |
| 169 |
FSSC 22000 |
FSSC 22000 |
GFSI-recognized food safety certification scheme (ISO 22000 + PAS 220/ISO/TS 22002) |
| 170 |
BRCGS Global Standard for Food Safety |
BRCGS 食品安全全球标准 |
GFSI-benchmarked standard widely required by UK/EU retailers |
| 171 |
SQF (Safe Quality Food) |
SQF 食品安全与质量规范 |
GFSI-benchmarked standard; widely required in North America |
| 172 |
IFS (International Featured Standards) |
IFS 国际卓越标准 |
GFSI-benchmarked standard; common in German/French retail |
| 173 |
GFSI (Global Food Safety Initiative) |
全球食品安全倡议 |
Benchmarking body that recognizes major food safety schemes |
| 174 |
GMO-free certification |
非转基因认证 |
Certificate confirming product from non-GMO sources |
| 175 |
Organic certification |
有机认证 |
Certificate according to EU/USDA/China organic standards |
| 176 |
Kosher certification |
犹太洁食认证 |
Certification for Jewish dietary law compliance (OU, OK, Star-K) |
| 177 |
Halal certification |
清真认证 |
Certification for Islamic dietary law compliance |
| 178 |
Traceability |
可追溯性 |
Ability to track product from source through processing to shipment |
| 179 |
Lot number / Batch number |
批号 |
Unique identifier for a production batch |
| 180 |
Mock recall |
模拟召回 |
Practice exercise to test traceability system effectiveness |
| 181 |
Food allergen |
食品过敏原 |
Substance causing allergic reactions; 8 (China) / 14 (EU) categories |
| 182 |
Cross-contamination |
交叉污染 |
Transfer of hazard (allergen, pathogen) from one product to another |
| 183 |
Good Warehousing Practice (GWP) |
良好仓储规范 |
Practices for safe storage of food products |
9. Regulatory & Compliance (法规与合规)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 184 |
Maximum Residue Limit (MRL) |
最大残留限量 |
Maximum allowed level of pesticide residue in/on food |
| 185 |
ADI (Acceptable Daily Intake) |
每日允许摄入量 |
Amount of substance that can be consumed daily without health risk |
| 186 |
GRAS (Generally Recognized as Safe) |
公认安全 |
FDA designation for substances safe under conditions of intended use |
| 187 |
Prior Notice (US FDA) |
预先通知 |
Notification to FDA before food import shipment arrives |
| 188 |
FSMA (Food Safety Modernization Act) |
美国食品安全现代化法案 |
US law shifting focus from response to prevention |
| 189 |
FSVP (Foreign Supplier Verification Program) |
国外供应商验证计划 |
FSMA rule requiring importers to verify foreign suppliers' food safety |
| 190 |
EU Rapid Alert System for Food and Feed (RASFF) |
欧盟食品饲料快速预警系统 |
EU system for notifying food safety risks across member states |
| 191 |
China GAC (General Administration of Customs) |
中国海关总署 |
National customs authority; successor to CIQ/SAQSIQ |
| 192 |
China National Standard (GB) |
国家标准 |
Mandatory Chinese national standard (Guobiao) |
| 193 |
Recommended Chinese Standard (GB/T) |
推荐性国家标准 |
Voluntary Chinese national standard |
| 194 |
Trade standard (SB/T) |
行业标准（SB/T） |
Sector-specific standard issued by Ministry of Commerce |
| 195 |
SC Production License (QS replaced) |
食品生产许可证 |
China's food production license mark (replaced QS in 2018) |
| 196 |
Food Additive |
食品添加剂 |
Substance added to food for technological or sensory purposes |
| 197 |
Processing aid |
加工助剂 |
Substance used during processing, not intended for final product |
10. Potato Chemistry & Nutrition (马铃薯化学与营养)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 198 |
Amylose |
直链淀粉 |
Linear starch polymer; 20–30% of potato starch; affects retrogradation |
| 199 |
Amylopectin |
支链淀粉 |
Branched starch polymer; 70–80% of potato starch; affects gelatinization |
| 200 |
Gelatinization |
糊化 |
Irreversible swelling and disruption of starch granules in water + heat |
| 201 |
Retrogradation |
老化/回生 |
Recrystallization of gelatinized starch on cooling; causes staling |
| 202 |
Pasting temperature |
糊化温度 |
Temperature at which starch granules begin to swell (typically 58–65°C) |
| 203 |
Peak viscosity |
峰值黏度 |
Maximum viscosity reached during heating of starch slurry |
| 204 |
Breakdown |
衰减 |
Reduction in viscosity after peak; indicates starch granule fragility |
| 205 |
Setback |
回生值 |
Re-increase in viscosity on cooling; reflects retrogradation tendency |
| 206 |
Swelling power |
膨胀力 |
Capacity of starch granules to absorb water and swell |
| 207 |
Solubility |
溶解性 |
Percentage of starch that dissolves in water under defined conditions |
| 208 |
Dietary fiber |
膳食纤维 |
Indigestible plant material (~5–10% dry weight in potato) |
| 209 |
Protein content |
蛋白质含量 |
Typically 6–10% of dry matter; includes patatin storage protein |
| 210 |
Patatin |
马铃薯糖蛋白 |
Major storage protein in potato (40% of soluble protein) |
| 211 |
Vitamin C (ascorbic acid) |
维生素C |
Naturally present in potato (~10–20 mg/100g fresh); significant nutrient |
| 212 |
Potassium (K) |
钾 |
Major mineral in potato (~400 mg/100g fresh weight) |
| 213 |
Glycemic index (GI) |
血糖生成指数 |
Measure of carbohydrate impact on blood glucose; depends on processing |
| 214 |
Solanine |
茄碱 |
Toxic glycoalkaloid; increased by greening, light exposure (>200 mg/kg toxic) |
| 215 |
Chaconine |
查茄碱 |
Second major glycoalkaloid in potato; acts in concert with solanine |
| 216 |
Polyphenol oxidase (PPO) |
多酚氧化酶 |
Enzyme causing browning; must be inactivated by blanching |
| 217 |
Peroxidase (POD) |
过氧化物酶 |
Indicator enzyme for blanching adequacy; must be <5% residual activity |
| 218 |
Lipoxygenase |
脂肪氧化物酶 |
Enzyme involved in off-flavor development from lipid oxidation |
11. End-Use Applications (终端应用)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 219 |
Reconstituted mash |
复水马铃薯泥 |
Mashed potato prepared from flakes by adding water/milk |
| 220 |
Water-to-flake ratio |
水粉比 |
Typical 3.5:1 to 6:1 by weight depending on recipe and texture desired |
| 221 |
Dough conditioning |
面团调理 |
Use of potato flakes in bread/bun dough for softness and moisture |
| 222 |
Extrusion cooking |
挤压蒸煮 |
High-temperature, short-time processing for snacks and pellets |
| 223 |
Battering / Coating |
挂糊/裹粉 |
Applying potato flake batter to fried products (chicken, fish) |
| 224 |
Binding agent |
粘结剂 |
Functional property of potato starch to bind ingredients together |
| 225 |
Thickening agent |
增稠剂 |
Potato starch's ability to increase viscosity of liquids/sauces |
| 226 |
Meat extender |
肉类填充剂 |
Potato flakes used to extend meat products (nuggets, patties) |
| 227 |
Clean label |
清洁标签 |
Consumer preference for minimally processed, recognizable ingredients |
| 228 |
Mouthfeel |
口感 |
Sensory property of texture and coating in the mouth |
| 229 |
Refrigerated dough |
冷藏面团 |
Prepared dough stored at chilled temperatures for later baking |
| 230 |
Par-fried product |
预炸产品 |
Partially fried then frozen (e.g., fries); final frying at point of consumption |
12. Miscellaneous (其他)
| # |
English Term |
Chinese Term |
Definition / Notes |
| 231 |
Integrated supply chain |
全产业链整合 |
Vertically integrated operations from seed to finished product |
| 232 |
Contract farming |
订单农业 |
Pre-agreed purchase of farmer's crop at fixed/negotiated terms |
| 233 |
Yield |
得率/收率 |
Process efficiency: kg finished product per kg raw material |
| 234 |
Throughput |
产能/处理量 |
Processing capacity per unit time (kg/hr or MT/day) |
| 235 |
Grade yield |
等级收率 |
Percentage of output meeting premium/standard/economy specifications |
| 236 |
Boll-off rate |
蒸发速率 |
Rate of water removal during drying (kg H₂O/hr/m²) |
| 237 |
Energy efficiency (SER) |
能源消耗率 |
Specific Energy Requirement: GJ per tonne of product |
| 238 |
CIP (Clean-in-Place) |
原位清洁 |
Automated cleaning of processing equipment without disassembly |
| 239 |
COP (Clean-out-of-Place) |
拆卸清洁 |
Manual cleaning requiring equipment disassembly |
| 240 |
Rework / Reprocessing |
返工 |
Blending off-spec product back into production at controlled rate |
| 241 |
Scrap / Waste |
废料/损耗 |
Non-recoverable material loss during processing |
| 242 |
Desiccant |
干燥剂/吸湿剂 |
Substance that absorbs moisture; used in container protection |
| 243 |
Dew point |
露点 |
Temperature at which water vapor condenses; critical for container shipping |
| 244 |
Container sweat |
集装箱出汗 |
Condensation inside container in transit; risk of product damage |
| 245 |
Marine insurance average |
海损 |
Partial/total loss or damage during sea transit |
| 246 |
Force majeure |
不可抗力 |
Unforeseeable circumstances preventing contract fulfillment |
| 247 |
SGS / Bureau Veritas / Intertek |
SGS/必维/天祥 |
Third-party inspection and testing companies commonly used in trade |
| 248 |
NDA (Non-Disclosure Agreement) |
保密协议 |
Legal agreement to protect proprietary information |
| 249 |
MOQ (Minimum Order Quantity) |
最小起订量 |
Smallest quantity supplier is willing to accept per order |
| 250 |
Lead time |
交货期/生产周期 |
Time from order confirmation to readiness for shipment |
Appendix: Common Abbreviations in Potato Processing Trade
| Abbreviation |
Full Term |
| APC |
Aerobic Plate Count |
| B/L |
Bill of Lading |
| BRCGS |
British Retail Consortium Global Standard (formerly BRC) |
| CCP |
Critical Control Point |
| CFS |
Certificate of Free Sale |
| CFR |
Cost and Freight (Incoterm) |
| CIF |
Cost, Insurance and Freight (Incoterm) |
| CIP |
Clean-in-Place |
| CIQ |
China Inspection and Quarantine (now part of GAC) |
| CoA |
Certificate of Analysis |
| CO |
Certificate of Origin |
| DAP |
Delivered at Place (Incoterm) |
| DDP |
Delivered Duty Paid (Incoterm) |
| EXW |
Ex Works (Incoterm) |
| FCL |
Full Container Load |
| FOB |
Free on Board (Incoterm) |
| FSMA |
Food Safety Modernization Act (US) |
| FSSC |
Food Safety System Certification |
| GAC |
General Administration of Customs (China) |
| GB |
Guobiao (Chinese national standard) |
| GFSI |
Global Food Safety Initiative |
| GMO |
Genetically Modified Organism |
| GMP |
Good Manufacturing Practice |
| GRAS |
Generally Recognized as Safe (US FDA) |
| GSP |
Generalized System of Preferences |
| HACCP |
Hazard Analysis and Critical Control Points |
| HS Code |
Harmonized System Code |
| ICC |
International Chamber of Commerce |
| IFS |
International Featured Standards |
| ISPM 15 |
International Standard for Phytosanitary Measures No. 15 |
| L/C |
Letter of Credit |
| LCL |
Less than Container Load |
| MAP |
Modified Atmosphere Packaging |
| MOQ |
Minimum Order Quantity |
| MRL |
Maximum Residue Limit |
| PE |
Polyethylene |
| PET |
Polyethylene Terephthalate |
| POD |
Port of Discharge |
| POL |
Port of Loading |
| QS |
Quantity Sufficient / Quality Safety (old China food mark) |
| SAPP |
Sodium Acid Pyrophosphate |
| SO₂ |
Sulfur Dioxide |
| SOP |
Standard Operating Procedure |
| SQF |
Safe Quality Food |
| TEU |
Twenty-foot Equivalent Unit |
| UCP |
Uniform Customs and Practice (for Documentary Credits) |
| VGM |
Verified Gross Mass |
Revision History: V1.0 — Initial compilation, July 2026
Prepared for: Hongji Agriculture (弘基农业) Technical Documentation Series
Contact: hjpotatoflakes.com / International Trade Department
References
- ISO (International Organization for Standardization). Horizontal methods for food microbiology and physicochemical analysis.
- FSSC 22000. Food Safety System Certification standard.
- Codex Alimentarius. General Principles of Food Hygiene (CXC 1-1969) — HACCP principles.
- BRCGS Global Standard for Food Safety.
- Hongji Agriculture Technology Co., Ltd. 2026. "Glossary of Potato Processing Terms (中英对照行业术语表)." Hongji Agriculture Knowledge Center.
This document is part of the Hongji Agriculture (弘基农业) Technical Documentation Series. For more information about our vertically integrated potato supply chain — from seed breeding and cultivation to processing and global export — visit our official B2B website: https://hjpotatoflakes.com